Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail

Yield: 6 servings.

1 16-oz. container Phillips King Crab Meat, larger pieces cut into medallions

1 ear Peruvian purple corn, kernels scraped from cob and tossed with 1 tsp. olive oil and roasted 10 minutes at 450°F*

2 Tbsp. finely chopped red onion

½ cup fresh or canned fire-roasted diced tomatoes

2 Tbsp. fresh lime juice (1 lime)

¼ cup chili sauce

Quick Piri Piri:

⅛ oz. Mexican red chili peppers or ½ tsp. crushed red pepper

1 cup virgin olive oil

2 Tbsp. dry sherry

For Garnish:

6 large Bibb lettuce leaf “cups”

1 Hass avocado, diced

1 tsp. Peruvian pink salt

Gently toss Phillips King Crab Meat with corn kernels, red onion, tomatoes, lime juice and chili sauce. Cover and chill until ready to serve.

To make Quick Piri Piri: Combine pepper and olive oil together in small sauce pot and heat over low heat to no more than 140°F. Heat 30 minutes to infuse. Allow to cool at room temperature, then stir in sherry and pour into squeeze bottle.

To serve: Portion ½ cup cocktail mixture onto serving plate inside lettuce leaf cup. Top with approximately 1 Tbsp. diced avocado and ⅛ tsp. Peruvian pink salt. Drizzle 1 tsp. Quick Piri Piri over top.

*White or yellow corn can be used as a substitute. Consider red sweet corn, commonly called “ruby corn,” for extra color.

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